What to do with all of those pumpkin seeds you scoop out of your pumpkins this year? How about a healthy, delicious snack? Pumpkin seeds are full of fiber and protein, and this recipe adds some yummy fall flavors too. They also happen to be an allergy-free snack!
Here is the slimy, seed-filled pulp we scooped out of two of our pumpkins yesterday:
I just ran them under running water and separated the seeds from the orange slimy stuff. It took less than 10 minutes before they looked like this:
The seeds hold quite a bit of moisture, so they need to be dried a bit. I opted to do this with the oven (at a low temp), which took about 20 minutes. You can also try using paper towel or simply letting them drain for a while. As you can see here, they were not perfectly dry, but they had dried quite a bit:
I drizzled the seeds with butter and tossed them with the sugar and spices before I baked them.
To keep the sugar from burning, I gave them a stir every 10 minutes. I took them out once they were starting to brown. The combination of sweet and salty reminds me of kettle corn. Delicious!
Shared on: Gracelaced Mondays, Gluten Free Monday, Slightly Indulgent Tuesdays, Tasteful Tuesday, Allergy Free Wednesday, Gluten-Free Fridays
Sweet and Spicy Pumpkin Seeds
2 c pumpkin seeds (scooped out of 2-3 medium pumpkins)
4 T vegan butter, melted. (I like Earth Balance)
1 t cinnamon
1/2 t ginger
1/2 t salt
1/2 t allspice
2 T brown sugar
- Preheat the oven to 275 degrees
- Rinse your pumpkin seeds well and let drain. Spread them out on a baking sheet and dry thoroughly. You can do this with a paper towel or in a warm (200 degree) oven for 10-20 min.
- Drizzle the butter over the seeds and toss to coat thoroughly.
- Combine dry ingredients in a small bowl and sprinkle evenly over the seeds. Toss to coat.
- Bake for 40-45 minutes, stirring occasionally.